With all the holiday baking done, I finally had time to think about bread. I'm fortunate to live in a part of OR where hazelnuts (filberts) abound. A fellow churchmember of a friend of mine sells 1 lb bags of shelled nuts for $4. Can't beat that price for fresh, shelled nuts. I bought 5 lbs and probably should have bought more. We have a stash of dried figs from our tree in the pantry. Lightbulb goes on!! Hah...figs and hazelnuts...hmm..well my starter has been neglected for a few weeks and I'm just on the 2nd course of SDR (sourdough resuscitation). Me thinks, Honey WW, would be a good combo.

I used Floyd's formula. I had made it quite a while ago, and really liked it. Not being able to leave well enough alone, I used eggnog in lieu of evaporated milk and cut the honey from 1/3 c to 1/4 c.

My beloved has sliced into a loaf 22 minutes out of the oven. I will never be able to stop him from this habit. Tomorrow, when the other loaf is properly cooled, I will post crust & crumb. The crust is a bit dark, this may be from all the sugar (honey, eggnog, figs). The flavor though, is remarkably good. The sweet wheat flavor with the nuts and figs, I could market this one. All modesty aside.

Betty